Chickpea Veggie Loaf with Salsa Verde

I am a big fan of anything in a loaf form. From quick breads to lentil loafs, I love them all. Lentil loafs are probably one of my favorite comfort foods; my husband on the other hand isn’t a fan of them at all. He doesn’t think lentils should be in a loaf and hates that ketchup tomato glaze that I just love. I have been on a mission to create a vegan loaf that we both can enjoy. That meant creating a non-lentil loaf with a not so traditional glaze. After brainstorming and a few trails of recipe testing, I finally found a vegan loaf that gets the seal of approval from the husband: Chickpea Veggie Loaf with Salsa Verde.

Not only is this Chickpea Veggie Loaf with Salsa Verde Vegan, it is also gluten-free! The base of the loaf is chickpeas and a veggie mix of onions, bell pepper, celery, and carrots. Lemon zest adds a much need brightness to the chickpea loaf. My favorite part of the recipe is all the fresh herbs that are used. A mix of fresh parsley, oregano, and thyme add a well balanced herb mixture to the chickpeas and veggies. Fresh herbs add so much flavor and I think they really lighten-up the Chickpea Veggie Loaf.

Sometimes veggie and lentil loafs can be a little on the heavier side which is great for the colder months; however now that it is Spring and soon will be Summer we are craving lighter recipes, but still want a filling main dish recipe that will keep us full and satisfied. This Chickpea Veggie Loaf with Salsa Verde is perfect for that!

From the brightness of the lemon zest and the use of the fresh herbs, this makes for a perfect Spring dinner entree. I think that the best part of the recipe is actually the salsa verde. It is an essential part of the recipe and really ties the recipe together. No ketchup needed for this vegan loaf! The salsa verde is filled with the same herbs that are in the chickpea loaf: parsley, oregano, and thyme. Extra Virgin Olive Oil and fresh lemon juice bring the salsa verde together and it is so good you guys. Really, the salsa verde is a must make.

I hope you enjoy this Chickpea Veggie Loaf with Salsa Verde as much as we did! If you do try it, be sure to leave or comment or tag me @thymeandlove on Instagram! Follow Thyme and Love on Bloglovin‘ for new blog posts and on facebook for any new updates!

A main course vegan option that is full of fresh herb and veggies. Topped with an amazing salsa verde that is just bursting with brightness from lemon juice and lots of fresh herbs. GF too when using certified gluten-free oat flour.

Author: Jeni Hernandez

Recipe type: Entree

Cuisine: Vegan

Serves: 4 servings

Ingredients

2- 15 ounce Cans Chickpeas, drained and rinsed

1 Tablespoon Ground Flaxseed

2.5 Tablespoon Water

1 Tablespoon Olive Oil or Coconut Oil

1 Medium Sweet Onion, finely diced

½ Green Bell Pepper, finely diced

3 Garlic Cloves, minced

½ Cup Celery, sliced

1 Large Carrot, grated

½ Cup Parsley, chopped

1 Tsp Fresh Oregano

1 Tsp Fresh Thyme

¾ Tsp Sea Salt or to taste

Black Pepper to taste

1 Tablespoon Dijon Mustard

Zest of 1 Lemon

½ Cup Oat Flour, Gluten-free if necessary

For the Salsa Verde:

½ Bunch Fresh Parsley

1 Tsp Fresh Oregano

1 Tsp Fresh Thyme

¼ Cup Extra Virgin Olive Oil

Juice of 1 Large Lemon

Salt and Pepper to taste

Instructions

Preheat the oven to 350. Grease or line a 9 X 5 loaf pan with parchment paper. Set aside.

In food processor, process the drained and rinsed chickpeas until almost processed. Transfer to a large mixing bowl and set aside. Alternatively, you can also use a fork to mash the chickpeas by hand. Just add the drained chickpeas into the mixing bowl and use a fork to mash them.

In a small bowl add the ground flaxseed and water to form a flax egg. Set aside and start on the veggie mixture.

Heat the oil in a larger skillet over medium heat. Add the onion and bell pepper along with a pinch of salt. Cook until the onion has softened, about 5 minutes. Add the garlic and cook for 1 minute more. Add in the celery and carrot and cook for 2-3 minutes. Transfer the veggie mixture to the bowl with the chickpeas. Throughly mix together with the chickpeas.

Add in the flax egg and mix. Add in the chopped parsley, oregano, thyme, salt, pepper to taste, dijon mustard, lemon zest, and oat flour. Throughly mix together the mixture.

Taste for salt and pepper.

Transfer to the loaf pan and cook for 45-55 minutes, or until the loaf is firm on top.

Let the Chickpea loaf cool 10-15 minutes before cutting.

Slice and serve with the salsa verde!

For the Salsa Verde:

When the loaf is almost done cooking, make the salsa verde. In a blender or food processor add all the salsa ingredients and blend or process. Taste for salt and pepper.